Shelly's Recipe

CAPPUCCINO TRUFFLE BROWNIES

Category: Brownies/Blondies

2 (1 oz) squares semi-sweet chocolate
1/2 cup butter, cubed
2 eggs
3/4 cup packed brown sugar
1 tsp vanilla extract
3/4 cup flour
1/2 tsp baking powder and ground cinnamon

Filling
1 (8 oz) pkg cream cheese, softened
1/4 cup confectioners sugar
1 tsp instant coffee granules
1 tbsp hot water
1 cup semi-sweet chocolate chips
1/2 tsp butter

Glaze
1/2 cup semisweet chocolate chips
1 tsp shortening
Whole blanched almonds

In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. In a small mixing bowl, beat the eggs, brown sugar and vanilla. Beat in chocolate mixture. Combine the flour, baking powder and cinnamon; stir into chocolate mixture.

Spread into a greased 9 inch square baking pan. Bake at 350 for 20-22 minutes or until a toothpick comes out clean. Cool on a wire rack.

For filling, in a large mixing bowl, beat the cream cheese and confectioners sugar until light and fluffy. Dissolve coffee in water. Stir into cream cheese mixture. In a microwave, melt chips and butter; stir until smooth. Beat into cream cheese mixture until blended. Spread over brownies.

For glaze, in a microwave, melt chips and shortening; stir until smooth. Dip each almond halfway into glaze and place on a waxed paper-lined baking sheet. Let stand until chocolate is set. Drizzle remaining glaze over bars. Place almond in the center of each bar. Refrigerate leftovers.